Lemon Shortcake with Yogurt and Berries

These little sweet biscuits are so tender and make the most delicious shortbread. The recipe is based on one in Bon Appetit. The original recipe calls for a filling of lemon curd, but I wanted something lighter, something I didn't have to cook. I also used buttermilk instead of the heavy cream for more lightness, and that worked out perfectly.

I used vanilla yogurt for the filling. I wanted it to be extra thick so I drained the yogurt (using cheesecloth) for a couple hours in the fridge. The vanilla with the lemon and the blackberries was just amazing. We had these for breakfast, and for dessert.

Meyer Lemon Shortcake
1 3/4 cups unbleached all purpose flour
1/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
2 teaspoons (packed) finely grated Meyer lemon peel or regular lemon peel
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled heavy whipping cream (I used buttermilk)
1 tablespoon raw sugar

Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8.

Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely.


Eat your veggies...
Michele